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Hej där.

Thess här. Välkommen till min lilla växtvärld! Här på min hemsida och blogg delar jag med mig av mina favoritrecept, guider, äventyr och annat jag gillar och funderar över.

Häng med på en läcker matresa där grönsaker är coola, baljväxter sexiga och mat smakar riktigt gott (och gör gott!). En värld fri från pekpinnar, där möjligheterna är oändliga!

Signa gärna upp dig på nyhetsbrevet för att få uppdateringar om vad som är på gång — allt ifrån nya recept till kommande workshops, äventyr och spännande projekt!

Kram, 

Thess

Hi there.

I’m Thess. Welcome to my little plant world! Here at my website and blog I share my favourite recipes, guides. Adventures ant other things I like and think about.

Come along for a delicious food adventure where veggies are cool, legumes are sexy and the possibilities are endless!

Click “Plant based Food Guide” for my guide to some of Swedens many restaurants, cafes, bakeries and other places serving really yummy plant-based food.

All recipes on my website are written in both Swedish and English, just click “recept” and then any of the photos that you like, then scroll down to find the recipe in English.

Xx, Thess

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Creamy pumpkin soup with lots of flavors – and different textures thanks to the toppings. Cinnamon and ginger gives the soup that extra seasonal touch, and goes very well with both the pumpkin and the coconut.

Now, what goes better with a creamy soup then a freshly baked bread loaf? Not much. I served this soup with my super easy favorite bread made of oats, carrots, almond milk, seeds and nuts – healthy and with lots of flavors.

This is my way of welcoming, and embracing, the cold and chilly weather that comes with November. You really must try this one!

 

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Serves 4

 

500 grams pumpkin flesh, diced (I used a mix of butternut squash and spaghetti pumpkin) 

1 onion

1 garlic clove

2 1/2 dl coconut cream (save some for drizzling when serving) 

6 1/2 dl vegetable stock (make your own or use a stock cube)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground tumeric

1 krm paprika powder

Sea salt and ground black pepper

1 tsp apple cider vinegar

 

For serving:

1/2 dl pumpkin seeds, approx. 30 grams

70 grams rocket

Coconut cream for drizzling

 

How to: 

Put the oven on 225 degrees celsius. Put the pumpkin on a baking sheet, drizzle with cold pressed rapeseed oil and roast in oven for 25 minutes. Meanwhile, peel and chop the onion and garlic, then sauté in a saucepan until soft. Add the pumpkin, coconut cream, vegetable stock and spices. Use a immersion blender and mix until smooth. Let simmer for 10 minutes. Remove the sauce pan from the stove and add the apple cider vinegar. Salt and pepper to taste. Roast the pumpkin seeds in a hot frying pan until golden. Drizzle some coconut cream over the soup and serve with rocket and roasted pumpkin seeds.

 

Oat- and carrot bread w seeds and nuts

Makes one loaf

 

1 dl wheat germ

2 dl buckwheat flour

3 dl oat flour

1/2 dl sunflower seeds

1/2 dl pumpkin seeds

1/2 hazelnuts, chopped

1 tsp salt

1 tsp bicarbonate of soda  

1 dl carrots, finely grated

3 dl unsweetend almond milk

1 egg

 

How to:

Put the oven on 175 degrees celsius. Put all the ingredients in a mixing bowl and mix well. Put the “dough” in an oblong baking tin. Bake in the oven for 50 minutes. Let cool before serving. Serve with creme cheese and cress as topping.

Crispy tofu summer rolls w mango salsa, avocado and tahini dipping sauce

Crispy tofu summer rolls w mango salsa, avocado and tahini dipping sauce